Mustard Free Ginger-Scallion Taro Chips
Crispy, golden, and packed with bold flavor, these baked taro chips are the kind of snack that disappears fast. Taro slices are tossed in melted coconut oil with fresh ginger, turmeric, and a bright hit of lemon juice before going into the oven — the result is deeply savory with a warm, aromatic edge that plain potato chips simply can't compete with. A shower of fresh scallion greens right before serving adds a pop of color and a mild oniony bite that ties everything together beautifully. For anyone navigating a mustard sensitivity, store-bought chips and seasoned snacks can be a minefield — spice blends and flavored coatings are notorious for sneaking in mustard flour or mustard seed oil. This recipe keeps things completely clean, relying on whole, easy-to-verify ingredients with no ambiguous seasonings or pre-mixed blends in sight. Every element is straightforward and transparent, so you know exactly what you're eating. The technique matters here: slicing the taro paper-thin and patting it completely dry before coating ensures you get a genuine crisp rather than a chewy, steamed result. Let them cool on the pan for a few minutes after baking and they'll firm up even further. Serve them fresh and watch them vanish.
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Learn more →Ingredients
4 servings
- 1 large taro root (about 1 lb), peeled
- 2 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¾ tsp fine sea salt
- 3 scallions, thinly sliced (green parts only)
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Wearing gloves if your skin is sensitive, use a mandoline or a sharp knife to slice the peeled taro root into rounds about 1/16-inch (1.5mm) thick — thin enough to see light through when held up, but not so thin they tear. Pat the slices thoroughly dry with paper towels; any surface moisture will steam rather than crisp.
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